Classic Blueberry Pie
Is there anything better than a homemade pie filled with fresh fruit? I always think of picnics, diners, and family get-togethers when pie is mentioned and one of my favorites (and my families) is blueberry pie. The recipe for this one is so simple to make. I did take a shortcut and used store-bought crust but it has a homemade filling that has just the right amount of sweetness and leaves you wanting more!
(Check out the bottom of this post for all of the delicious recipes shared by The Cooking Housewives)
Simple, Easy, and Delicious Blueberry Pie
Summer is such a great time of year for fresh fruit, especially locally grown fresh fruit at farmer’s markets and grocery stores and right now you can find fresh blueberries for a great price and even though they’re great for eating plain, a blueberry pie is a classic and is so much easier to make than you could imagine. Unlike apple pies, you don’t need to peel and slice blueberries which for me makes this the perfect pie. I can be in and out of the kitchen in no time.
I think presentation can take even the simplest of recipes and turn it into a thing of beauty and for that reason, I used my Pioneer Woman ruffle top pie plate. The edge makes it easier for me to pretend I know how to crimp a pie crust and make it look pretty. In addition to me not liking to make my own pie crust, edges are not my strong suit but thankfully, everything comes together to make something delicious with just a few hacks.
A classic dessert. Perfect for picnics!
- 1 pre-made refrigerated pie crust
- 3/4 cup sugar
- 1/2 cup flour
- 1/2 teaspoon ground cinnamon
- 6 cups fresh blueberries rinsed and strained
- 1 teaspoon lemon juice
- 1 tablespoon butter
- 1 egg for the "wash"
- Preheat oven to 425 degrees.
- In a large bowl, mix sugar, flour, and cinnamon using a fork or whisk.
- Gently toss the blueberries to coat with the flour mixture.
- Spoon blueberry mixture into pastry-lined including any flour mixture that is left in the bowl.
- Sprinkle the blueberry mixture with lemon juice and dot with pats of butter.
- Cover with top crust.
- Flute the edges and vent the pie crust. Simple cuts through the dough will suffice, or you can make a design. I like to add initials or simple cutouts to my pies.
- Cover the pastry edge with aluminum foil strips and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until pie top is a golden brown.
In perfect pie tradition, you can serve this fresh out of the oven or chilled and plain, with ice cream, or whipped cream….or both!
What is your favorite pie either to eat or to make?
Check out all of the delicious recipes below and you’ll have all the inspiration you need for a picnic or summer celebration!